Without fail recipe ultimate Venison Chili easy, tasty, practical. Melt the butter in a large pot over medium heat. Then stir in the red wine, vinegar, tomato paste, chicken stock, cumin, cayenne pepper, chili powder, cilantro and salt. Add the venison and brown, in batches, and set aside. Add pepper, onion, celery, jalapeno, and garlic and saute over a low heat until they are. Heat a small Dutch oven over medium-high heat.
Remove from pan with a slotted spoon.
Brown the venison in a stock pot (I use non-stick).
I serve mine with a little sour cream and diced onion on top, and some crusty bread.
Good Evening every body, at this time you get present recipe Venison Chili with 12 ingredients and 6 steps. Below this is how to prepare, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to cooking is ready to be served and tasted. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 12 ingredients and 6 stages of easy cooking Venison Chili.
Ingredients for Venison Chili
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Prepare 2 lbs : ground venison.
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Prepare 2 cloves : garlic, chopped.
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Needed 1-8 oz. : can tomato sauce.
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Prepare 2 tbsp. : Chili powder.
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Prepare 1 tsp. : Ground cumin.
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Needed 1 tsp. : ground oregano.
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Needed 1 tsp. : Salt (I use fresh ground sea salt).
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Needed 1/4 tsp. : Cayenne pepper.
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Prepare 1/4 C. : Masa Harina (I make an arrowhead and polenta grits mixture).
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Prepare 1-15 oz. : can of kidney beans (I use red).
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Prepare 1-15 oz. : can of pinto beans.
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Needed : Cheddar or onion or tortilla chips or lime wedges for serving.
In a large saucepan, cook venison and onion in oil until meat is browned.
Sauté onions, bell pepper, chili powder, cumin, coriander, oregano, thyme, chipotle chili pepper or cayenne, and the salt and pepper.
Stir in the garlic, then add the venison.
If you're using ground venison, break up the larger clumps with a wooden spoon.
If all ingredients Venison Chili it’s ready, We’re going into the cooking stage. Below is how to serving with relaxing.
Process Cooking Venison Chili
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Place the meat in a large stainless or cast iron pot, depending on your cooking surface, and throw in the garlic.
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Cook over med heat until browned. Drain off excess fat, and then pour in the tomato sauce, chili powder, cumin, oregano, salt and cayenne..
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Stir together well, cover, and reduce heat to low. Simmer for 1 hr stirring occasionally. If the mixture gets overly dry, add 1/2 cup of water at a time as needed..
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After an hour, place the masa harina in a small bowl and add 1/2 cup of water and mix with a fork. Dump it in the chili and mix well then give a taste to adjust seasoning. You can add more paste if to loose and some water if to thick.
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Just add the beans and simmer for another 10 mins then just pick your preferred garnish.
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CHEFS NOTE: venison is a leaner meat than beef, I take a little veni or beef fat and food process it to as close to liquid as possible so it renders into the chili, just a very little before the hour simmer.
Serve the chili with shredded cheese, sour cream, or your favorite toppings.
While I almost never make chili the same way twice, this recipe sees more use than most.
Coat the bottom of a large soup pan with a small amount of oil.
Add the venison and brown the meat in the soup pan on medium high heat.
Add the onion, garlic, and pepper.
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